How to Make Kouign-Amann, a Step-by-Step Guide

How to Make Kouign-Amann, a Step-by-Step Guide

When I lived in Paris, I fell for the unpronounceable kouign-amann (that is, “queen-a-MAHN”). A sort of denser, sugar-crusted croissant made with indecent amounts of butter, the pastry is now taking off stateside. At San Francisco’s b. Patisserie, pastry chef Belinda Leong’s version—which she adapts here for the home cook—is a cult favorite. Though the dough can be temperamental (I think it can smell fear), layer after delicate layer will convince you: It’s worth it. Here's a step-by-step guide—you can find the full recipe here and a video guide here.